Language selection

Search

Canadian Standards of Identity: Volume 3 – Fish

Although the Safe Food for Canadians Regulations (SFCR) came into force on January 15, 2019, certain requirements may apply in 2020 and 2021 based on food commodity, type of activity and business size. For more information, refer to the SFCR timelines.

Interpretation

1. The following definitions apply in this Volume.

"breaded" means coated with batter or breading. (pané)

"colouring agent" means a food additive that is used to add or restore colour to a food. (colorant)

"filler" has the same meaning as in section B.21.002 of the Food and Drug Regulations. (agent de remplissage)

Standards

2. (1) Clams, mussels and oysters in a hermetically sealed package must be free from discolouration, sand, gravel, pearls, shell pieces and extraneous material.

(2) Soft-shelled clams in a hermetically sealed package must have the dark-coloured portion of the siphon and all of the mantle cover removed.

(3) Butter clams in a hermetically sealed package must have the dark-coloured portion of the siphon removed.

3. (1) Lobster meat must be free from the stomach, intestinal tract, gills, cartilage, shell particles, liver and roe.

(2) If cooked lobster meat is to be sold as unfrozen lobster meat, it must be chilled immediately after being packaged and be maintained at a temperature of 2°C or less and remain unfrozen.

(3) If cooked lobster meat is to be sold as frozen lobster meat, it must be frozen immediately after being packaged and be maintained at a temperature of -18°C or less.

4. Lobster Cocktail in a hermetically sealed package must

5. Tomalley must be prepared from clean, sound lobster liver and may contain clean, sound lobster meat and lobster roe. It must be free from inedible parts and not be ground to a smooth consistency.

6. Lobster Paste in a hermetically sealed package

7. A fish stick or a fish finger is a uniform rectangular portion of breaded fish flesh that weighs at least 25 g and not more than 50 g and that

8. A portion of breaded fish flesh that weighs more than 50 g must

9. Prepackaged fish and chips must contain french fried potatoes, at least 45% battered fish by weight and at least 25% fish flesh by weight.

10. Breaded scallops must

11. Scallop meat must be free from roe, gut, shell pieces, sand and other extraneous material.

12. Oysters in the shell must be live, individual, undamaged oysters that are free from mussels, limpets, stones, mud and other extraneous material.

13. Frozen gutted Pacific salmon must be protected from oxidation and dehydration by a glaze of ice or a tightly wrapped membrane.

14. Shrimp cocktail must be prepared from sound, cooked, peeled shrimp meat and contain sauce, spices, seasonings, flavouring preparations or any combination thereof.

15. (1) Pickled, spiced or marinated fish must

(2) Before being cured, the fish must

(3) Subsections (1) and (2) do not apply to pickled, spiced or marinated fish that are imported.

Report a problem or mistake on this page
Please select all that apply:

Thank you for your help!

You will not receive a reply. For enquiries, contact us.

Date modified: